Why Food is Actually INFORMATION

Why Food is Actually INFORMATION

Original Article Posted on: Monday, August 12th 2019 at 6:45 am
Written By: Sayer Ji, Founder of GreenMedInfo LLC
 
 

Food, while being the condition for the possibility of all life itself, is rarely appreciated for its true power. Far beyond its conventionally defined role as a source of energy and building blocks for the body-machine, new discoveries on the frontiers of science reveal that food is also a powerful source of information.

 

We are all hardwired to be deeply concerned with food when hungry, an interest which rapidly extinguishes the moment we are satiated. But as an object of everyday interest and scientific inquiry, food often makes for a bland topic. This is all the more apparent when juxtaposed against its traditional status in ancient cultures as sacred; or in contemporary religious traditions like Catholicism where a cracker still represents the body of Christ (Eucharist). But as my previous investigations into the dark side of wheat have revealed, food is one of the most fascinating and existentially important topics there is. And in many ways, until we understand the true nature of food, and how it is still the largely invisible ground for our very consciousness, we will not be able to understand our own nature and destiny.

 

How We Got Here

Modern Western concepts of food are a byproduct of a centuries old process of intense secularization. Food is now largely conceived in terms of its economic value as a commodity and its nutritional value as a source of physical sustenance. In the latter regard, its value is quantified through the presence and molecular weight of macro- and micronutrients or its “fat-inducing” calories. In the process of reducing food’s value to these strictly quantitative dimensions, it has lost its soul. Food is no longer believed to possess a vital life force, much less a sacred one. But the etymology of sacred, namely, to make holy, and the etymology of holy, which connects to heal, whole, health, implies correctly that food has the ability to “make us whole.”

 

Food As Nourishment On All Levels

If talk of food as “sacred” and “whole-making” sounds pseudo-scientific, consider how Nature designed our very first experience of nourishment (if we were fortunate enough to not have been given a bottle full of formula): breastmilk taken from the mother’s breast was simultaneously a nutritional, physical, thermic, emotional, genetic, and spiritual form of nourishment. Food, therefore, can and should never truly be reduced to an object of biochemistry.

And so, as we dig deeper, we discover that the topic of food is a highly cerebral one. And this begins with any simple act of eating, albeit in a slightly different way. It’s called the cephalic phase of nutrition, “in your head,” which reflects how you are actually experiencing the food: is it delicious? Are you feeling pleasure? These “subjective” aspects profoundly affect the physiology of digestion and assimilation. My colleague Marc David has dedicated many years to waking people up to this amazing process. Food, therefore, begins in a context that transcends merely physiochemical conditions and concerns. The nocebo and placebo effects, which are powerful forces in the setting of clinical medicine, also apply to the field and experience of nutrition. And therefore, it is hard to ignore how this important layer of nutrition: the first-hand experience, and even our intention and level of gratitude, has been lost in the fixation on the chemistry and reductionism of food science.

But the inquiring mind wants more specific scientific answers to the question: how does food makes us whole? How does its arrangement of atoms possess such extraordinary power to sustain our species? Why can’t we answer the most rudimentary questions that go back to ancient times, such as the still timeless mystery and miracle of how the bread is transmuted into blood and flesh?

Perhaps, it is the information (and intelligence) within food that will help explain some of this mystery. After all, information literally means “to put form into.” This understanding will add much needed depth and nuance to conventional nutritional concepts where food is still conceived as a bunch of essentially dead and uninteresting atoms and molecules.

 

The Old Story of Food as a Thing

Our concept of food is still generally constrained to the Newtonian view that all things are comprised of atoms, externally related to one another, and built up from there into molecules, cells, etc. The story goes that when we eat things, digestion breaks them down into their constituent parts and our bodies then take these parts and build them back up. This very mechanical, simplistic view, while valid in limited ways, no longer holds true in light of the new biology and science. Along with this view of food as matter, is the correlate perspective, that food can be “burned” for energy and that like a furnace or a car food provides “fuel” measured by calories to drive its engines along. Of course, this is reinforced by nutrition facts labels which make it appear that not much is going on beyond caloric content and the presence or absence of a relatively small set of essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals, defined by their molecular weight.

This reductionistic view of food I will call, in recognition of Charles Eisenstein’s thinking, “the old story of food,” and this narrative focuses on two primary dimensions.

 

Food As Matter

If we are looking at the “material” aspects of food, we are looking at the physically quantifiable or measurable elements. You could not, for instance, objectively “measure” taste, as it differs qualitatively from person to person (so-called “subjective experience). And so, nutritional science focuses on what is presumably “out there” objectively, namely, quantities like the molecular weight of a given substance, e.g. 50 mg of ascorbic acid, 10 grams of carbohydrate, or 200 mg of magnesium. In reality, these objective quantities are influenced by the type of measuring device we use — and so, there really are no ontologically pure (i.e. “really real”) material aspects out there in and of themselves. But for the purposes of clarity, let us assume these material aspects are real, independent of the measuring device or person measuring. These material aspects, while providing information, are not considered to be “informational” in the sense of giving off distinct messages to the DNA in our body, altering expression. They are considered part of the physical world, and therefore while providing building blocks for our body, including its DNA, they are not understood to alter or control the expression of the DNA in a meaningful way. Food, therefore, is considered “dead,” and not biologically meaningful beyond its brick and mortar functions in building up the body-machine.

The other primary dimension in this old view is…

 

Food as Energy

Energy is commonly defined as the power derived from the utilization of physical resources, especially to drive machines. In this view, food provides the fuel to power the body-machine. Food energy is conventionally defined in chemical terms. The basic concept is that animals like humans extract energy from their food and molecular oxygen through cellular respiration. That is, the body joins oxygen from the air with molecules of food (aerobic respiration), or without oxygen, through reorganization the molecules (anaerobic respiration). The system used to quantify the energy content of food is based on the “food calorie,” “large calorie,” or kilocalorie, equal to 4.184 kilojoules. 1 food calorie is the amount of heat required at a pressure of one atmosphere to raise the temperature of one gram of water one degree Celsius. The traditional way to ascertain the caloric content of a sample of food is using a calorimeter, which literally burns the food sample to a crisp, measuring the amount of heat given off (its caloric content). In order to account for the varying densities of material within a sample, e.g. fiber, fat, water, a more complex algorithm is used today. (alt definition: an amount of food having an energy-producing value of one large calorie)

Again, in this view, food while providing information (caloric content), is not an informational substance in the biological sense (e.g. DNA), but simply a source of energy which can fuel the body-machine.

 

The New Story: Food as Information

The new view of food as replete with biologically important information, is based on a number of relatively new discoveries in various fields of scientific research.

For instance, the discovery that food contains methyl groups (a carbon atom attached to three hydrogen atoms (CH3)) capable of methylating (silencing) genes, brought into focus the capability of food to profoundly affect disease risk as well phenotypal expression. If folate, B12, or Betaine — 3 common food components — can literally “shut off” gene expression with high specificity, food becomes a powerful informational vector. One which may actually supervene over the DNA within our body by determining which sequences find expression.

This discovery of nutrition’s prime role in epigenetics opened up an entirely new realm of research, including the disciplines of nutrigenomics, which looks at nutrient-gene interactions, and nutritional genomics, which looks at gene-based risks that provide individualization of nutritional recommendations. Suddenly, almost overnight, food became infinitely more interesting to geneticists, biologists, and medical professionals, in that it as an information vector it could affect, and in some cases control the expression of the DNA, biomedicine’s “holy grail.”

Food’s role as a source of methyl group donors capable of epigenetic modulation of DNA expression is a powerful demonstration of its informational properties, but this is not the whole story…

Food also contains classical genetic information vectors, such as non-coding RNAs, which like methyl donors, have the ability to profoundly alter the expression of our DNA. In fact, there are estimated to be ~100,000 different sites in the human genome capable of producing non-coding RNAs, far eclipsing our 20-25,000 protein-coding genes. These RNAs, together, orchestrate the expression of most of the genes in the body. They are, therefore, supervening forces largely responsible for maintaining our genetic and epigenetic integrity.

These RNAs are carried by virus-sized microvessicles called exosomes found in all the food we eat (they are secreted by all plant, animal, and fungal cells), and survive ingestion to significantly alter our gene expression. In 2012, a groundbreaking study titled, “Exogenous plant MIR168a specifically targets mammalian LDLRAP1: evidence of cross-kingdom regulation by microRNA, found that exosomal miRNA’s from rice altered LDL receptors in the livers of Chinese subjects, effectively proving cross-kingdom regulation by microRNA exists, and is occurring on an ongoing basis through the food we eat. Another study, this time in animals, found that exosomes in commonly consumed foods, e.g. grapefruit, orange, affect importnt physiological pathways in the animal’s bodies. Essentially, these food components ‘talk’ to animal cells by regulating gene expression and conferring significant therapeutic effects. The ability of exosomes to mediate the transfer miRNAs across kingdoms redefines our notion of the human species as genetically hermetically sealed off from others within the animal, plant, and fungi kingdoms. In this sense, food borne exosomes are the mechanism through which all living things in the biosphere are intimately interconnected, perhaps even adding a new explanatory layer to how the Gaia hypothesis could be true.

Another important though overlooked mechanism through which food components may carry and transfer energy and information is through so-called prionic conformational states (protein folding patterns). Prions have been primarily looked upon as pathological in configuration and effect. A classical example is the beta sheet formation of brain proteins in Alzheimer’s. These secondary protein conformations act as a template through which certain deleterious folding states are transferred laterally between proteins. But prions are not always pathological. For instance, naturally forming prions are essential for the health of the myelin sheath in the brain, and likely perform many other important though still largely unknown functions. So, when we look at the phenomena neutrally, the fact that the conformational state (folding state) of a protein can hold and transfer laterally information essential to the structure and function of neighboring proteins without needing nucleic acids indicates just how important the morphology of food may be. It is possible, therefore, that food, depending on how it is grown and prepared, will have vastly different protein folding patterns which will carry radically different types of biologically vital information. This is another example where one can not exhaustively assess the value of food strictly through quantitative methods, e.g. measuring how much protein there is by weight, but need also to account for qualitative dimensions, e.g. the vast amounts of information contained within secondary, tertially and quaternary conformational states of these protens. 

 

The “Microbiome of Food” Is Full of Information

Acknowledging the role the microbiome plays in the food we eat further deepens the our understanding of food as information. In fact, the microbiome could be considered food’s most profound informational contribution. When we consider the genetic contribution of all the bacteria, fungi, and viruses, naturally found in food (especially raw and cultured varieties), this represents a vast store of biologically meaningful information. Some of this microbial information can even “jump” laterally from these micro-organisms into our body’s microbiome, conferring to us significant extra-chromosomal “powers,” essentially extending our genetic capabilities by proxy. For instance, a recent study identified a marine bacteria enzyme in the guts of Japanese, presumably a byproduct of having consumed seaweed naturally colonized by it. This marine bacteria enzyme is capable of digesting sulfated polysaccharides — a type of carbohydrate humans are not equippped to digest because it is marine specific. This indicates that the genes provided by these microbes represent a genetic library of sorts, whose contributions may vastly extend the genetic capabilities of our species. Indeed, the human genome only contains genetic templates for 17 enzymes, whereas the gut bacteria contains genetic information capable of producing hundreds of different enzymes. And these are capable of degrading thousands of different carbohydrates! There are actually many other capabilities provided by these “germs,” including the ability to produce vitamins (including vitamin C!) and other essential biocompounds. The microbiome of our food could therefore be considered an information storehouse. To learn more about how this ancient information (even millions of years old) is preserved in raw foods like honey, read my article: Could Eating Honey Be A Form of Microbial Time Travel?

 

Water As An Information Carrier In Food

Another extremely important element is the role of water in food.  Not only has water been found to carry energy and information, but water has also been identified an instrument of biosemiosis. The water component of food, therefore, could contribute biologically important information — even genetic and epigenetically meaningfully information — without needing nucleic acids to do so.

To learn more about how water has “memory,” and can store and transmit genetic information, read about the DNA teleportation experiment performed by Nobel laurette Luic Montagnier.

As discussed above, conventional food science starts on a completely dehydrated basis, focusing almost exclusively on the ‘dry’ measurable material aspects of the food, or the amount of energy it contains (which ironically requires burning off the water to obtain measurements). All readily edible food is hydrated. Were it not, it would be “dehydrated food,” which is generally not considered ready to eat. As such, we can not talk about biomolecules without considering their hydration shells as integrally and inseparably bound to the “dry” components, e.g. amino acids, fatty acids, sugars. Water has the capacity to carry information and to determine the structuration and therefore functions of the biochemicals and biopolymers it surrounds. Water, which is capable of taking in free energy from the environment (Pollack’s infrared heat), has its own information and energy. This means, therefore, that food qua water content, has the potential to carry relatively vast amounts of information beyond what is found in its material composition itself.

As science progresses, both the quantitative and qualitative elements of water will increasingly be revealed to be vitally important in understanding food as information.

 

Powerful Implications for the Future of Food and Medicine

When food is looked upon as a vital source of biologically important information which can inform the expression of our genome, it is much easier to understand how our ancestors considered its creation, production, harvesting, cooking, and consumption sacred.

We can also understand how the seeming poetical relationships between foods and organs they nourish may have emerged, via informational bridges described above (RNAs, Prions, water), making possible their “soul connection.”

Today, with a wide range of industrial farming technologies changing the quality (and informational component) of our food, it is no longer sufficient to look at only the material aspects of these changes. Irradiation, genetic modification, pesticides, soil quality, processing and a wide range of other factors (intention), may greatly alter the informational state and quality of a good without being reflected in overt changes in grosser qualities like caloric and materially defined dimensions.

No longer can we look at the difference, say, between infant formula and breast milk strictly through the material/energetic lens of conventional nutritional analysis. On an informational level, they are qualitati`vely light years apart, even if they have so many similarities in crude nutritional metrics, e.g. similar carbohydrate and caloric content.

This will be true for all areas of food production, and nutrition, where formerly an essentially dead ontology governed the way we understand and interacted with the things we eat. Once we understand the true implications of food as information, our entire worldview will change. Learn more by reading Sayer Ji and co-writer Ali Le Vere’s chapter in this recently published clinician’s primer textbook: Revisioning Cellular Bioenergetics: Food As Information and The Light-Driven Body.

 

© August 12th 2019, GreenMedInfo LLC. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here //www.greenmedinfo.com/greenmed/newsletter.

 

 

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.

 

 

MEDICAL DISCLAIMER

Unity Wellness provides health-related information to assist people in making their own choices.  While we have exercised due care to ensure the accuracy of the information on this site, it is not intended to be used as medical advice and it is not intended to be used to diagnose, treat, cure or prevent any disease, nor should it be used for therapeutic purposes or as a substitute for your own health professional’s advice.  Unity Wellness does not accept any liability for any injury, loss or damage incurred by use of or reliance on the information provided on this website.

AFFILIATE & ADVOCATE LINKS

This post/site may contain Affiliate links or links to my Independent Advocate store. By clicking these links, you pay no more for the products/services, but I will receive a commission on purchases to keep this site running & support my family (thank you!).  I will never promote any products or services that I would not be happy to use myself.

This website is owned and operated by an independent InnerOrigin Advocate and is not endorsed by InnerOrigin Pty Ltd or InnerOrigin Australia Pty Ltd or any of their respective associated companies. Any opinions expressed on this website are made by, and are the responsibility of, the individual Advocate and should not be construed as a representation of the opinions of InnerOrigin Pty Ltd, InnerOrigin Australia Pty Ltd or any of their associated companies.

The Dark Side of Chocolate

The Dark Side of Chocolate

 

Pretty much straight after Christmas, the shops start filling their shelves with Easter goodies – usually starting with hot cross buns, but the chocolate easter eggs & rabbits are never far behind.

While I prefer to avoid those that are filled with sugar & soy lecithin, or the brands that are not Fair Trade &/or support child slavery, I’m certainly not immune to the temptation of the cacaophany (see what I did there  ;-)) of cocoa-based offerings.

However, I was reading a report recently which showed that many brands of chocolate contain heavy metals like lead & cadmium.  Of 70 products tested in an independent laboratory, 45 of them had levels of lead &/or cadmium at levels higher than allowed under Californian law (Prop 65), including some organic brands (brands that are available not only in the US, but here in Australia & other countries).  Although heavy metal contamination of soil is not uncommon these days, there is no known safe level of lead for children or pregnant women.  Some of the health effects of lead toxicity include:

  • neurological damage, sometimes irreversible
  • lowered IQ
  • kidney damage
  • developmental delays, both psychological & physical, including ADHD that can persist into adulthood
  • decreased blood haemoglobin levels, which reduces the oxygenation of blood
  • increased risk of hypertension
  • interferes with Vitamin D, which affects multiple processes including cell maturation & skeletal growth
  • anaemia
  • abdominal pain
  • immunotoxicity
  • impaired fertility

The other metal of concern is cadmium, a known human carcinogen, which is also correlated with:

  • kidney dysfunction
  • gut irritation – nausea, vomiting, salivation, abdominal pain & cramping, diarrhoea
  • anaemia
  • decreased bone density
  • endocrine disruption
  • chromosomal damage

Heavy Metal Easter | www.unitywellness.com.au

Source – www.freakingnews.com

Although eating a bit of chocolate is unlikely to result in the worst outcomes of chronic lead exposure – coma & death – it is important to reduce over-all exposure, especially for children. This is why it is so important to have ‘truth on labels’.  Good health comes from making informed choices. Although lead & cadmium exposure can happen at any point, from “bean to bar“, I find it interesting that with the products tested, there were different results (some passed, some didn’t) from different products made by the same brands, which would presumably use the same source of cocoa for their products & use the same processing facilities.  That being said, there are some brilliant health benefits to eating small amounts of quality chocolate & there are obviously some reputable sources of chocolate available.  Part of my mission is to seek out & promote with those companies who hold your health at the core of everything they do.

Rather than panicking about “heavy metal chocolate” this Easter, here are some alternatives:

 

Make Your Own

Making your own chocolate is rewarding & super-easy (especially if you have a Thermomix or similar)!  You could either do some sneaky chocolate making “Easter bunny style” while the kids are at school or sleeping, or you could get them involved in the process of making goodies for friends & family.  I have some great childhood memories of helping my Mum to make chocolates as gifts for Easter & Christmas!

As well as traditional molded chocolate & eggs, there are plenty of ways to show your creative flair – think chocolate bark with different combinations of nuts, seeds & dried fruits….bliss balls made with raw cacao & medjool dates then shaped like eggs & rolled in coconut or finely chopped nuts (DIY Ferrero Rochers!)….Rocky Road with macadamias & home made marshmallows.

One of my favourite recipes is Jo Whitton’s Dairy-free raw chocolate on her Quirky Cooking blog.  To make it, you’ll need:

  • 200g Raw cacao butter (you can use coconut oil for a more budget-friendly option, or a combo of the two, but the chocolates must then be stored in the fridge so they don’t melt)
  • 50-60g Raw cacao
  • 100g Raw honey, pure maple syrup or rice malt syrup
  • Vanilla bean paste or natural extract
  • Fine sea salt

You can find the instructions here.

Chocolate Making Ultimate Pack | www.unitywellness.com.au

There’s also a fantastic special from Changing Habits available which you can use to make your chocolates, or give it as a gift!  Treat yourself to the Chocolate Making Ultimate Pack with all the ingredients & instructions you need to make your own healthy, delicious chocolate at 20% off RRP!

 

Drink It

As an alternative to solid chocolate, give a gift that can be enjoyed right through the cooler months, long after Easter has passed. Perfect for those wanting or needing to avoid sugar such as diabetics, there’s now a superfood hot chocolate powder available that combines the well-known benefits of chocolate with hormone-balancing maca & immune-boosting reishi mushrooms.

After Midnight Dark is organic, non-GMO & low-GI/low carb as it’s sweetened with xylitol.

Another great chocolatey drink option is the Changing Habits Cacao Quick Hunger Fix. High protein, low GI and full of essential nutrients like magnesium, potassium, iron, calcium, zinc, copper & dietary fibre.  It’s also Gluten Free, Dairy Free, Nut Free, Egg Free, Grain Free & Vegan.  You can read more about the ingredients & buy it here.

Both powders are also great to use when making other snacks like bliss balls, chia puddings, raw slices, biscuits, etc or mixed into smoothies.  In my experience, coconut milk or coconut cream make the best tasting chocolate drinks & coconut water is fabulous in smoothies, but you can use any liquid you prefer .

 

Wear It

Cacao doesn’t only have benefits when consumed. Having a higher antioxidant capacity than green tea, black tea, or red wine, raw cacao helps to prevent against free radical damage in the skin & has UV protectant qualities when used topically.  It also helps protect collagen in the skin & increases blood flow, giving skin a brighter, more youthful appearance.  Skin hydration & elasticity improves & your skin loses that dry, scaly look.

One skin product I LOVE that contains cacao is the Zk’in Brightening & Hydrating Masque.  I remember the first time I tried it.  I’d just used their Clarifying Exfoliator which has coffee grounds in it & although I don’t like to drink coffee, the combination of the coffee aroma with the mandarin essential oil was DIVINE!  I was already in Heaven from the smell of that when I opened the Masque. O…M…G!  It was like liquid chocolate covering my fingers.  I smoothed the silky, chocolately gel with soothing aloe vera & hydrating Tasmanian seaweed extract across my face & just inhaled deeply for 10 minutes.  After rinsing it off with water, my skin was deliciously soft & smooth.  I think it would make a gorgeous Easter gift either on it’s own, as part of a smaller gift set with the Exfoliator & brilliant Line Smoothing Serum, or the amazing ‘Complete Pack For Her‘.

Here’s a video so you can see the chocolately goodness for yourself:

So as you can see, there are many options for a healthier Easter, free of heavy metals & sugar comas.  I’d love you to share this post so we can get this information out to as many people as possible & feel free to comment below if you have any questions or have tried any of these products yourself.  I love to hear feedback so I can keep providing you with value & bringing you information that positively impacts you & your family.

Ny xx

The Dark Side of Chocolate | Heavy Metals & healthier alternatives | www.unitywellness.com.au

Sources

http://www.asyousow.org/our-work/environmental-health/toxic-enforcement/lead-and-cadmium-in-food/

http://www.who.int/mediacentre/factsheets/fs379/en/

https://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=10

https://www.atsdr.cdc.gov/toxprofiles/tp5-c3.pdf

https://en.wikipedia.org/wiki/Cadmium_poisoning

https://www.atsdr.cdc.gov/csem/csem.asp?csem=6&po=10

https://draxe.com/reishi-mushroom/

https://www.hindawi.com/journals/omcl/2012/906252/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4145303/

http://www.stylecraze.com/articles/amazing-benefits-of-cacao-for-skin-hair-and-health/#gref

 

MEDICAL DISCLAIMER

Unity Wellness provides health-related information to assist people in making their own choices.  While we have exercised due care to ensure the accuracy of the information on this site, it is not intended to be used as medical advice and it is not intended to be used to diagnose, treat, cure or prevent any disease, nor should it be used for therapeutic purposes or as a substitute for your own health professional’s advice.  Unity Wellness does not accept any liability for any injury, loss or damage incurred by use of or reliance on the information provided on this website.

AFFILIATE & ADVOCATE LINKS

This post/site may contain Affliate links or links to my Independent Advocate store. By clicking these links, you pay no more for the products/services, but I will receive a commission on purchases to keep this site running & support my family (thank you!).  I will never promote any products or services that I would not be happy to use myself.

This website is owned and operated by an independent InnerOrigin Advocate and is not endorsed by InnerOrigin Pty Ltd or InnerOrigin Australia Pty Ltd or any of their respective associated companies. Any opinions expressed on this website are made by, and are the responsibility of, the individual Advocate and should not be construed as a representation of the opinions of InnerOrigin Pty Ltd, InnerOrigin Australia Pty Ltd or any of their associated companies.

About Me

Nyree Yali

Nyree Yali

Hi, I'm a former Naturopath-turned-unschooling-parent to a toddler & a tween living in the beautiful South of Tasmania. I'm now helping others on their own journey to wellness & abundance through connecting with their community. I look forward to getting to know you better!Read more...

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